Tuscan Stuffed Mushrooms
These Easy Stuffed Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!
Servings: 6 servings
Ingredients
- 6 large portobello mushrooms cleaned, stems removed
- 12 oz frozen spinach, thawed one bag, 10 - 12 oz.
- 2 oz sun-dried tomatoes chopped
- 8 oz. cream cheese softened
- 3/4 cup finely shredded parmesan cheese divided
- 1/2 cup shredded mozzarella cheese
- 1 large garlic clove minced
- Salt and freshly ground black pepper
- 1/3 cup panko bread crumbs
- 1 tsp dried oregano
- 1 1/2 tsp olive oil
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Remove and discard the mushroom stems. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt.
- Chop the tomatoes and mince the garlic. Next, boil a small pot full of water. Add thawed spinach in a colander and set it over the sink.
- As soon as the water boils, hold the colander firmly with a towel and carefully pour the boiling water over the spinach so it immediately wilts the leaves.
- Once the leaves are wilted, immediately run under cold running water to refresh the leaves. Squeeze the spinach in your hands to remove the excess water.
- Transfer the squeezed spinach to the chopping board and chop finely.
- In a bowl mix together spinach, sun-dried tomatoes, cream cheese, half the parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
- In another bowl prepare the topping; combine, remaining half of the parmesan cheese, panko breadcrumbs, oregano, and olive oil. Stir until well combined.
- For assembling, spray the mushrooms with cooking oil spray and place the caps onto the prepared baking sheet. Spoon the cream cheese filling into the mushroom caps.
- Add a layer of topping on top and bake for 20-25 minutes until mushrooms are cooked through and the top is golden and crispy.
- Serve warm and enjoy!
Notes
- Use a preheated oven.
- Panko breadcrumbs are better than fresh. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
- Don't forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
- Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
- If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
- For an extra pop of freshness, add some fresh parsley on top of each mushroom.
Nutrition
Calories: 290kcal | Carbohydrates: 16g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 526mg | Potassium: 903mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7399IU | Vitamin C: 7mg | Calcium: 327mg | Iron: 3mg